Directions:1. In a small saucepan, boil the cashews on high heat for 15-20 minutes. (You just want enough water to keep them submerged.)2. In another saucepan, boil your pasta according to the packaging instructions.3. Once the cashews are cooked, preheat your oven to 350 degrees. 4. Toss cashews, yogurt, almond milk, nutritional yeast, onion powder, and garlic powder into a food processor. Blend until super creamy (it should kind of look like cake batter).5. In a medium bowl, stir your nut “cheese” blend into your pasta. 6. Take your wedge of Daiya and cut into small chunks (about the size of a dime). Stir these cubes into the cashew pasta mix. 7. Stir in chives and bacon bits. Scoop into a casserole dish (mine was 1.5 quarts) and bake for 20 minutes. 8. Take out of the oven and top with breadcrumbs or panko and vegan bacon bits. Bake for 10 more minutes.

Amanda is the managing editor for a website design and development agency and a graduate of Notre Dame College. She’s been vegan for nearly a decade and enjoys making cruelty-free sweets and easy, delicious dinners. When she’s not concocting something in the kitchen, she can be found hanging out with her vegan hubby, daughter and toddle, coaching a feisty group of softball players, and blogging at Chubby Vegan Mom.